This is a great, easy recipe for weeknight meals. Soy sauce and fish sauce marinate the chicken. A bit of brown sugar added to the final stir fry adds a touch of sweetness and helps caramelize the chicken while it’s cooking. Bright green broccoli is the final touch in this fast meal.
I love meatballs — there’s something, well, fun about round food. And meatballs are easy to make, even when you’re gluten free. I made these meatballs — with tasty ground chicken and a lot of ginger! — for a party at a friend’s house. There were actually three kinds of meatballs (I was feeling overachieve-y that day), but these were the hands-down favorite.
Since then, I’ve made them whenever the mood strikes (and whenever ground chicken is on sale). They’re delicious with chicken wraps or on top of rice noodles. I mix up a quick chile sauce with a bit of lime juice, chile paste, and fish sauce to pour over the noodles or as a dipping sauce. Of course, my gluten-free ponzu would work just as well!
There is something absolutely refreshing about chilled soba noodles with a few crisp, cool vegetable piled high, served with a tangy dipping sauce called ponzu. Gluten-free ponzu can be purchased, no doubt about it. But it’s a bit pricy. As with many sauces, I find the effort involved with making my own to be so minimal that it’s worth the time. Plus, this recipe uses many of the ingredients I keep on hand for other dishes, so no special purchases are required.
For general cooking like this, I purchase restaurant-sized containers of gluten-free soy sauce from Amazon. I also purchase fancier GF soy sauces for those dishes where the flavor of the soy sauce needs to shine — in those instances, a little goes a long way, making it easier to justify a higher price point. Bonito flakes can be bought online or at Asian grocery stores (some major chain stores and Whole Foods also stock them).
Our household is eating more eggs than ever, and I’m including them in my lunch bag in different ways (hello, frittatas!). Lately, though, I’ve been adding soy sauce eggs into the mix because they’re the perfect mid-afternoon snack.
What are soy sauce eggs? Quite simply, they are hard- or soft-boiled eggs that have been peeled and marinated in a soy sauce solution. The marinade penetrates the egg white and adds lots of flavor.
I make them in batches of six, though I think I’m going to need to up my game and starting making them by the dozen since the husband is also consuming them. He likes having a low calorie, low carb option at the ready.
These eggs are, of course, delicious on their own. I also use them when making my versions of bibimbap or ramen. Add them as a topping to stir fries or fried rice. Or anything. Seriously. Anything.
Salmon is a great weeknight meal — filling but not too heavy. Adding a miso glaze is perfect whether you’re cooking the salmon in the oven or on the grill. Glaze the salmon a few times during the cooking process to deepen the sweet and salty flavor.
Best of all, this is a fast meal. You can have dinner on the table in under thirty minutes.
Make sure you buy gluten-free miso. Some brands include barley or wheat. If you’re looking for other ideas for using up the miso you bought, here are some suggestions.
If there’s one thing I miss about my pre-gluten-free days, it’s going out for Chinese food. Sure, even then, I could make it for myself, but there’s something about the way restaurants prepare the food that had me going back, time and again.
Yeah, that’s generally a solid clue what I ordered wasn’t the most healthy choice on the menu. Except when I ordered beef with broccoli. Done right, it’s a fairly healthy dish. And, it turns out, it’s so easy to make at home.
Which is perfect for those times when I want to treat myself with my favorite food!
This classic Filipino dish is also a classic chicken dish: chicken, vinegar, rice (and a few other things). A friend who detests vinegar makes an exception for chicken adobo — it reminds him of home.
Traditionally, this recipe is made with bone-in chicken, but I will confess that I’ve used boneless chicken breasts or thighs. This has the effect of making the sauce less rich — the effect of cutting the bone-in chicken into smaller pieces is the release of marrow, the stuff that makes this dish more delicious.
The large amount of vinegar in this recipe creates a tangy sauce. Adjust as necessary (remembering that it’s the vinegar that makes this adobo!) or substitute a mellower vinegar for the white vinegar. Cooking reduces the harsh edges of vinegar, just leaving the tanginess.